Caponata

• Olive oil
• 3 large eggplants, with stem ends removed, cut into linch cubes
• 1 large onion, chopped
• 3 cups fresh tomato sauce Salsa di Pomodoro
• 3/4 cup pitted green olives, Sicilian, if possible
• 1/2 cup capers
• 1 cup thinly sliced hearts of celery including 2 tablespoons chopped leaves
• 5 anchovy fillets, finely chopped
• 1/2 cup red wine vinegar, or to taste
• 1 tablespoon sugar, or to taste
• Salt and freshly ground pepper

1. Heat 1/2 inch of olive oil in a large frying pan and cook the eggplant, in batches, until golden brown.
2. Drain the cooked eggplant on paper towels.
3. Add extra oil to the pan, as needed.
4. In a large, heavy-bottomed saucepan, heat 1/2 cup olive oil and cook the onion for 5 minutes, stirring often.
5. Add the remaining ingredients and the drained eggplant.
6. Combine gently but thoroughly, and simmer over low heat for 30 minutes.
7. Taste for seasoning.
8. The caponata should have a pleasant sweet-and-sour flavor.
9. Transfer the caponata to a large bowl and let cool.
10. Serve at room temperature or cover and refrigerate overnight and serve cold.

olive oil, eggplants, onion, tomato sauce salsa, green olives, capers, chopped leaves, anchovy, red wine vinegar, sugar, salt

Taken from www.cookstr.com/recipes/caponata (may not work)